Chilled Spinach Ohitashi
Silky blanched spinach dressed in a umami-rich soy and dashi sauce, served ice-cold. A Japanese side that doubles as a light, elegant dinner for two.
- Total time
- 15 min
- Servings
- 2
- Calories
- 48
- Protein
- 4g
Ingredients
- 6 oz fresh spinach (loosely packed)
- ½ tsp dashi powder (or instant dashi)
- 2 tbsp soy sauce
- 1 tbsp mirin (sweet rice wine)
- ¼ oz bonito flakes (katsuobushi)
- 1 tsp sesame seeds (white or black)
Instructions
- 1
Bring a pot of salted water to boil. Add spinach and cook until wilted and tender, about 90 seconds.
- 2
Drain spinach in a colander. Once cool enough to handle, squeeze gently to remove excess water.
- 3
In a bowl, whisk dashi powder, soy sauce, and mirin together until the powder dissolves.
- 4
Add the squeezed spinach to the dashing mixture and toss gently to coat evenly.
- 5
Divide between serving bowls. Top with bonito flakes and sesame seeds. Chill for at least 10 minutes before serving.
Tools you’ll need
- large pot
- colander
- small mixing bowl
- whisk
- serving bowls
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
